South Indian Black Pepper Tofu with Turmeric Basmati Rice and Cauliflower

Press the 28 oz of extra-firm tofu: slice the blocks in half horizontally, wrap them in paper towels, and place a heavy cast-iron skillet on top for 15 minutes to squeeze out excess moisture. Once pressed, cut the tofu into 1-inch cubes.

Preheat your oven to 400°F. Wash the medium head of cauliflower and cut it into bite-sized florets. In a bowl, toss the florets with 1 tbsp of neutral oil, 1/2 tsp of ground turmeric, 1/2 tsp of salt, and 1/4 tsp of black pepper. Spread them in a single layer on a sheet pan and roast for 22 to 25 minutes until tender and charred at the edges.

Prepare the rice: thoroughly rinse 1.5 cups of uncooked basmati rice under cold water until the water runs clear. Add the rinsed rice to your Instant Pot along with 1.75 cups of water, 1/2 tsp of ground turmeric, 1/2 tsp of salt, and 1 tsp of neutral oil. Secure the lid, set to High Pressure for 3 minutes, and then allow a 10-minute natural pressure release before venting any remaining steam. Fluff with a fork.

In a medium bowl, toss the pressed tofu cubes with 1.5 tbsp of cornstarch, 1/2 tsp of salt, and 1/2 tsp of freshly cracked black pepper until evenly coated.

Heat 1.5 tbsp of neutral oil in your cast-iron skillet over medium-high heat. Add the coated tofu cubes and sear for 8 to 10 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside on a plate.

Lower the skillet heat to medium and add 1 tbsp of neutral oil. Add 1 tsp of brown mustard seeds and let them splutter for 30 seconds. Add 12 fresh curry leaves, 2 minced green serrano chilies, 1 inch of minced fresh ginger, and 4 minced garlic cloves. Sauté for 1 to 2 minutes until incredibly fragrant.

Add 1 finely chopped yellow onion to the skillet and cook for 5 minutes, stirring often, until soft and translucent.

Stir in 1 tbsp of tomato paste and 1.5 tsp of coarsely cracked black pepper, cooking for 1 minute to bloom the flavors. Pour in 1 cup of low-sodium vegetable broth and 1 tbsp of low-sodium soy sauce, scraping up any browned bits (fond) from the bottom of the skillet.

In a small bowl, whisk the remaining 1/2 tbsp of cornstarch with 1 tbsp of cold water to create a slurry. Pour this slurry into the simmering sauce, stirring constantly, and let it simmer for 2 minutes until thickened and glossy.

Add the seared tofu back into the skillet and toss gently to coat it completely in the rich, peppery sauce. Cook for 1 to 2 minutes until the tofu is heated through.

To serve, portion the yellow turmeric basmati rice and roasted cauliflower onto four plates. Divide the black pepper tofu evenly among the plates and garnish with 1/4 cup of chopped fresh cilantro.